Ginger Lemonade

Ginger Lemonade
1 cup sugar
1 cup water
Fresh ginger root, 2 inches long and 1 inch in diameter
2 lemons
4-6 cups sparkling water
Combine the sugar and water in a medium saucepan. Cook over medium heat until the sugar is dis-solved.
Peel gingerroot and cut into thin slices. Peel strips of lemon rind from the lemon. Add ginger and lemon peel to the simmering syrup. Cook for 10 min-utes or until the ginger root and lemon peel appear transparent.
Strain the syrup into a heat-proof container. When it is cool stir in the juice from the lem-ons.
To serve: Pour ¼ cup syrup into a tall glass, stir in 2/3 to ¾ cup spar-kling water and ice. Keep unused syrup in the refrigerator for up to a week.
Serves four to six.
Nutrition values per serving: 133 calories, 0 g fat, 35 g carbohydrates, 0 g fiber, 0 g protein, 0 mg cholesterol, 1 mg sodium.
July 8, 1888 reprinted in ?A Prairie Kitchen? (2001 Farm Progress)